Thursday, 29 September 2011

CHINESE EGG PUDDING WITH BURNT CARAMEL

[ I N  D E S S E R T ]


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  [ I N G R E D I E N T S ]


2 eggs
2 Tbsp white sugar
250ml milk

CARAMEL SAUCE
1 Tbsp Sugar
1 tbsp water
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 [ D I R E C T I O N S ]

1. Cut an incision on the top of the egg and take out the yolk and egg white, then using scissors cut around the  shell to make a perfect circle, then rinse the egg shell clean.
2. Beat the eggs with a fork. 
3. Warm the milk in the microwave, do not boil it.
4. Add warm milk into the beaten eggs, then add sugar. Mix well.
5. Use a mini sift to get rid of the egg/ foam residue on the surface of egg mixture.
6. Pour the mixture into the egg shells and make sure its steady, if not, fill the extra space around it with foil to keep the egg shell upright.
7. Cover the mixture with foil, then steam in for 15 mins on high heat. Checking occasionally whether it is cook through.
8. Whilst the pudding is steaming, put sugar and water in a another pan and cook. Stirring continuously, cook the sugar until it turns brown then turn the heat off.
9. Drizzle the caramel sauce on top of the finished pudding the SERVE!!!
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CHINESE TRANSLATION

中式焦糖雞旦布甸
材料:旦2只,沙糖2湯匙,鮮奶250ml。
焦糖汁:沙糖1湯匙,水1湯匙。
做法:1) 將旦殼頂開一小洞,倒出旦汁;用剪刀剪去頂部1\3位置,
洗凈旦売備用。
2)把旦汁打勻。
3)用微波爐熱奶至微温。
4)倒溫奶入旦汁內,下糖撹至糖溶。
5)用幼網隔去泡泡,使旦汁光滑。
6)用錫紙或其他方法固定旦殼,倒入旦汁。
7)再用錫紙蓋好,隔水蒸5分鐘,期間查看如凝固便成。
8)同時,放糖及水在一易潔小煲內,攪煮至糖轉啡色,熄火。
9)放少許焦糖汁在已凝固之旦布甸上,供食。
    

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